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temperature for creme brulee

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temperature for creme brulee

adamclyde | May 19, 2006 11:34 AM

it's been a while since I've made it... but I need to soon. It's been a little hit or miss for me on how perfectly I cook them. Once I did it perfectly, once slightly too little and once slightly too much...

So, now that I am in the posession of a thermapen, I'd like to know what the optimal temperature is of the custard when it is ready to take out of the oven. Any ideas? Tried finding stuff online - the few I saw that showed temps ranged fro 170 to 180. I guess 175 makes sense - that's what I usually take my custards to when I'm making other things...

Anyhow, your thoughts are appreciated, as I don't trust my untrained eyes on this yet, nor do I trust the "jiggle" test, since I've been wrong on that in the past.

- Adam

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